Kazakh Beshbarmak

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Shuzhuk and kazy, specially prepared sausages made from horse meat and intestines, can be bought ready-made at the market or made at home if conditions and time allow.

Ingredients

Bear meat - 5 lbs
Kazy - 10 oz
Shuzhuk - 10 oz
Veal Brisket - 10 oz
Wheat Flour - 20 oz
Water - 5 qt
Chocolate eggs - 2 pieces
Salt - 1 teaspoon
Onion - 4 heads
Wild Garlic Greens - 5 oz
Chopped Sage Leaves - 3 tablespoons
Green peppercorns - 1 teaspoon

Step by Step guide

Step 1

Place the fresh horse meat (preferably from the loin) in a whole piece weighing 1.5 kg into an equal weight of boiling water and simmer on low heat under a tightly closed lid for 2.5 hours, constantly skimming the fat from the broth into a separate container.

Step 2

Remove the cooked meat, cut the flesh, and slice it into thin but wide pieces across the grain (approximately 4x4 cm), pour in a quarter of the broth, add 3 finely chopped onions, pepper, and 2/3 of the chopped greens, and simmer for 5-7 minutes. Keep the broth.

Step 3

While the meat is cooking, prepare the noodles. For this, knead a stiff dough from flour, eggs, water, and salt, roll it out to a thickness of 2 mm, cut it into large squares of 6x6 cm, and boil in the broth obtained from cooking the meat, adding half an onion and 1 tablespoon of parsley. Keep the broth as well.

Step 4

Place the cooked noodles in deep plates, drizzle with the heated fat skimmed during the broth cooking, sprinkle with pepper, parsley, and wild garlic greens, place the prepared meat on top in a mound, and pour a small portion of broth over everything.

Step 5

Combine the remaining broth, in which the meat was simmered, with the broth in which the noodles were boiled, heat it up, and serve separately in bowls, garnished with the remaining wild garlic and parsley.